Wednesday, 14 February 2018

Red Pepper Hearts and Butter Beans

I made one of my favourite and standby Chili recipes in readiness for the upcoming working week, but for a change I substituted the Black Beans with Butter Bean; and of course with Valentines Day being around the corner, I thought I would adorn the naked butter beans with some Red Pepper hearts.

Truth is though, we don't do Valentines - we never really have.  I just like any excuse to bring out my heart shaped cookie cutters and play with them for either sweet or savoury dishes.

The recipe is adapted from my Black Bean Chili which I made last year.  And yes, it was also adorned with Red Pepper Hearts.

I have to say this white Butter Bean version was really, really delicious.  I should make more vegan - vegetarian Chili recipes with white beans.  By the way, I did soak dried butter beans and cook them from scratch for this dish.  You can of course use tinned, I do - but sometimes I find the white tinned beans a bit mushy.
This Butter Beans with Red Pepper Hearts will be good for at least three meals.  Two of which will as Enchiladas served with salad, soured cream and jalapenos for kick; and the other simply with plain white Basmati rice. 
I am sharing this with Shrav's Kitchen who is hosting MLLA My Legume Love Affair this month.  MLLA was started by The Well Seasoned Cook and now run by Lisa's Kitchen

Red Pepper Hearts and Butter Beans 
Serves 6-8 as an accompaniment
250g Butter Beans, soaked overnight

4 tablespoons vegetable oil
3 medium onions, finely sliced
4 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoon dried oregano
1 teaspoon ground coriander

1 teaspoon dried chilli flakes
4 Ramiro/Romano or red bell pepper, cored and diced
1 x 400g can of tomatoes, chopped

200ml vegetable stock
 Salt and pepper to taste

Fresh coriander
In a wide pan, cook beans in water until tender.  Drain and set aside.

In a saucepan, warm the oil on medium heat.  Add the onions and garlic and saute until the onions become soft.  Add the celery and chilli, then cover and cook for about 5 minutes.
Stir in the cumin, oregano, coriander, chilli flakes and season with salt and pepper to taste and cook for a few minutes for it to coat the oniony mixture.  

Then stir in the tomatoes, cook for 10 minutes until they have begun to disintegrate and break down.
Then stir in the red pepper, cover and cook until the peppers begin to soften.  
Stir occasionally to keep the spices from burning.  
Then add in the butter beans and water or stock cook for 20 minutes.
Taste and adjust the seasoning if necessary and stir in optional coriander

Adapted from this recipe


  1. YUM!...I just bought a bag of butter beans...and this recipe will be perfect...

    ~Have a lovely day!

  2. Oh my goodness, looks so good! Happy day to you!

  3. Looks lovely, the hearts are cute (tho we don't do Valentines either - surprising, as we usually we use any excuse to celebrate!)

  4. Happy Valentine's day! Great minds think alike - I made a butter bean chilli just yesterday, and it was something I'd like to make again. Sadly, I didn't manage to add anything quite so fancy as pepper hearts!

    1. Look forward to seeing your butter bean chili Joey. I have made another dish today with butter beans, does not look as delicious as the chili.

  5. We don't really do Valentine's either but I agree that hearts are fun to play with in the kitchen, and this is a beautiful dish :-)

  6. great stuff - I love the hearts - I too am more into playing with food than celebrating valentines day but this year it just passed me by (even shrove tuesday was a bit half hearted which I enjoy more)

    1. Johanna, I know how it is - with life and work, I am real busy too with lots of distractions, hoping when May comes, I can relax a little.

  7. I am in LOVE with those red pepper hearts!

  8. I'm a fan for butter beans! This looks and sounds FAB! And those hearts OMG! So nice! Great presentation and pic!

  9. Brilliant idea cutting the red peppers like that!
    And butter beans are good everywhere!

    1. Thank you.
      I am enjoying butter beans a lot this month, as I am out of black beans!

  10. Oh my goodness this sounds dee-licious! I love butterbeans, they are a good bean in things like this (I don't mind when they get mushy). And the red pepper hearts are so cute! I actually used my cute little heart shaped cookie cutter on tempeh ;)

    1. Thank you Kimmy. I am curious to see how the heart shaped cookie cutter cut tempeh - have you blogged it?

      PS I apologise for not coming by, I am busy with work at the moment, but promise to come by soon to repay the compliment.

  11. Those red pepper hearts are so cute! What a lovely idea and what a perfect bowl. I could happily sup up a huge bowl of this right now to warm me up. x

    1. Thank you so much Kate. It was a rather delicious bowl of food to eat and to look at to.


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